You will almost alway find a mason jar filled with Chocolate Ganache in our refrigerator. Ganache is great to have on hand for an impromptu dessert. The higher quality chocolate you use, the smoother your ganache will be. For this particular batch we used a Lindt 70% Dark Smooth bar that you can easily find in any grocery store. A good espresso powder for baking can make all the difference; we highly recommend King Arthur Espresso Powder. This Ganache is served in one of my favorite Pearlware pitchers, still looking good after 150 years of use.
Makes: 2 1/2 cups
Prep Time: none
Cook Time: About 10 minutes
14 ounces of semi-sweet, bitter sweet, or dark chocolate (you can use chips, bulk chocolate, bars or wafers), broken or chopped
1 teaspoon espresso powder
1 teaspoon vanilla extract
2 tablespoons light brown sugar
3/4 cup heavy cream
1 pinch sea salt
- In a small heavy saucepan, over very low heat, combine all the ingredients; stirring constantly.
- Just before the chocolate has completely melted, remove it from the heat and continue to stir or whisk until it becomes smooth and shiny.
- Taste and adjust your salt if necessary.
- If it becomes too thick, add water one tablespoon at a time.
- Reheat in a heavy saucepan over low heat, adding a tablespoon of water or heavy cream at a time to thin.
SERVING: Serve over ice cream or frozen yogurt – drizzle on shortbread cookies – use to make hot chocolate. See our Pound Cake Kabobs with Ganache.
STORING: Refrigerate and store in a mason jar for up to 2 weeks.